- 15 mins
- 75 mins
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (3 1/2- to 4-pound) frying chicken, cut into serving pieces
- 8 tablespoons (1 stick) butter, divided
- 1/4 cup lemon juice
- 1/4 cup orange-flavored liqueur or orange juice
- 1/4 cup honeyGrated zest of 1 orange
- 1 tablespoon soy sauceCooked baby carrots
Preparation
Step 1
1Preheat oven to 350°F. Combine flour, salt and pepper in large resealable plastic bag. Add chicken pieces and shake bag to coat pieces completely with flour mixture, shaking off excess.
.2Melt 4 tablespoons butter in large baking pan in oven.
.3Remove pan from oven; roll chicken pieces in butter to evenly coat. Arrange chicken, skin side down, in single layer in pan. Bake chicken for 30 minutes.
.4Melt remaining 4 tablespoons butter in small saucepan over medium heat. Stir in lemon juice, liqueur, honey, orange zest and soy sauce; reserve about 2 tablespoons of this mixture.
.5Remove chicken from oven; turn pieces over. Pour remaining honey mixture over chicken. Continue baking, basting occasionally with pan drippings, until chicken is glazed and tender, about 30 minutes.
.6Toss reserved 2 tablespoons honey mixture with carrots; serve with chicken. Garnish with kumquat slices and lettuce, if desired.